Lorenza Ávila

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Recipe of Coconut and Walnut Chocolate Fudge

Coconut and Walnut Chocolate Fudge

2h 30 mins
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This sweet known in the United States as "fudge" is very rich and requires careful preparation. Follow the steps to the letter!
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25 portions
  • 3 tablespoons unsalted butter
  • 3 3/4 cups sugar
  • 2 1/2 cups grated sweet coconut, toasted
  • 1 1/2 cups whipping cream, Lyncott
  • 115 grams bittersweet chocolate, in pieces
  • 3 tablespoons Corn syrup, Karo
  • 1 teaspoon salt
  • thermometers, to cook
  • walnuts, chopped


Put some butter around the thermometer to cook and reserve.
Put the sugar, cream, chocolate, honey and salt in a large pot and stir with a spoon until the ingredients are mixed.
Moving suddenly and very carefully, wait for the mixture to boil over medium heat for 7 to 12 minutes.
Cover the pot and let steam rise inside, for 2 minutes.
Put the thermometer to cook sweets in the pot, taking care that it is touching the bottom of the pot.
Let it boil until it reaches 113-114 degrees, between 2 and 5 minutes.
When it reaches that temperature, remove the pot from the heat and add the butter (DO NOT REVOLVE).
Allow the temperature of the mixture to drop to 43 degrees, such as 1 hour or 1 1/2 hour.
Meanwhile, cover square bowl with aluminum foil (protruding from the sides).
Enmanteque the aluminum foil and reserve the tray.
Using a hand blender , whisk the chocolate taffy that is prepared until the color is lighter and thickens, about 10-20 minutes.
Add 2 1/4 cups of grated coconut.
Put the taffy on top of the prepared container and flatten with a spatula.
Sprinkle with the rest of the grated coconut and chopped nuts.
Let the taffy cool down for 1 night.
Remove the taffy from the square container and cut into 25 squares. Enjoy and keep at room temperature.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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